Cooking with

Green
Schools
Cooking in Class: Try some of our specially designed recipes in your classroom or at home.
Each recipe is linked with one of the crops from your school garden. Check out our skills
section before you start cooking and learn the basics you will need to complete the recipes.
 Table of Contents
Page
Page3:
3:Quantities
Quantitiesand
andEquipment
Equipment
Page
Page4:
4:Cooking
CookingSkills
Skills
Page
Page5:
5:Tasting
TastingWorkshop
Workshop
Page
Page6:
6:Workshop
Radish
RadishBruschetta
Activity Sheet
Bruschetta
Page
Page7:
7:Radish
Strawberry
Bruschetta
Strawberry Salad
Salad
Page
Page8:
8:Rice
Strawberry
RicePaper
PaperRolls
Salad
Rolls
Page
Page9:
9:Rice
Herb
HerbPaper
dip
dipwith
Rolls
with Carrot
CarrotSticks
Sticksand
andRadish
RadishPops
Pops
Page
Page10:
10:Herb
Chard
Charddip
and
andwith
Apple
Carrots
Apple Salad
Saladand Radishes
Page
Page11:
11:Chard
Shakshuka
and Apple Salad
Shakshuka
Page
Page12:
12:Strawberry
Shakshuka
StrawberryJam
Jam
Page
Page13:
13:Egg
Strawberry
EggFried
FriedRice
Jamwith
Rice withCarrots
Carrots
Page
Page14:
14:Patatas
Egg Fried
Patatas Bravas
Rice with Carrots
Bravas
Page
Page15:
15:Patatas
Boxty
Boxty Bravas
Page
Page16:
16:Boxty
Tomato
TomatoSauce
Sauce
Page
Page17:
17:Tomato
Pizza
Pizza Sauce
Page
Page18:
18:Pizza
French
FrenchBean
BeanCurry
Curry
Page
Page19:
19:Chard
French
ChardFajitas
Bean Curry
Fajitas
Page
Page20:
20:Chard
Peas,
Peas,Mint
Fajitas
Mint and
andFeta
Feta
Page
Page21:
21:Rainbow
Peas, Mint
Rainbow Wraps
and Feta
Wraps
Page
Page22:
22:Rainbow
Pea
PeaShootWraps
Shoot Salad
Salad
Page
Page23:
23:Oven
Pea
OvenShoot
Roasted
Salad
Roasted Vegetables
Vegetables
Page
Page24:
24:Oven
Cooking
Roasted
Cooking Kit
KitList
Vegetables
List
Page
Page25:
25:Cooking
CookingKit
KitList
List
Page
Page26:
26:Cooking
Tips
Tipsand
andKit
Advice
List
Advice
Page 26: Tips and Advice
 Quantities
and
Equipment
Recipe Quantities: The quantities (amounts) given in our recipes are generally based on a group of 4-
5 students cooking the recipe together as a group. There should be enough for each student in that
group to have a substantial portion of the recipe they have prepared. Exceptions are noted in orange
text. Read all recipes carefully before beginning.
Cooking equipment: The recipes can all be carried out using equipment your school has been offered
in our cooking kit. Exceptions and extras are in orange text. Note we have not included serving
dishes. Each student should bring their own along. They may also need to bring tea towels and
aprons. See pages 23 and 24 for equipment list.

Adapting and Exceptions

Class Size: When preparing to cook a recipe with the class decide in advance how many groups you will
have. Then scale up your recipe accordingly if the teacher is bringing in all ingredients. So if you will have
5 groups you will need 5 times the amount of each ingredient in the recipe. The quantities listed are also
appropriate for cooking at home for a family meal.

Not working in groups: It is advised that you cook in groups unless you have a very small class or are in a
secondary school AND have additional equipment. It is difficult to monitor students if they are all working
independently. However if you wish to have each student prepare their own dish you can scale down the
recipe by dividing each ingredient by 5

Exceptions: When carrying out work on the hob or in the oven it is generally easier to nominate one
group or person to do this for the class and make one large batch that can be shared. Preparation steps
can still be carried out in groups. This is explained further with regard to quantities in each recipe (see
text in orange). Read hob based recipes closely in advance so you can plan group size and amounts need-
ed before you begin.

Equipment use: You should have access to almost all equipment needed for these recipes via our cook-
ing kit. Extra equipment needed is highlighted in orange text in each recipe. The quantities of equipment
provided is based on a maximum of 6 groups working at once. There are a few items like the food blend-
er, frying pan and pot which there is only one of. Advice is given in each recipe on working around this.
Cross check your equipment, recipe and number of groups before you begin.

Substituting ingredients: Use your judgement when it comes to adding or replacing ingredients. Feel
free to add extra vegetables or herbs you have ready in the garden. You may wish to use different spices
or seasonings depending on taste or swap different types of vegetable oil depending on availability.
 Cooking
Skills
There are a few basic skills you will use in lots of different recipes. Before you begin cooking try and
master these techniques so you can cook safely and well. Click the underlined names of the skills to be
brought to a video demonstration. Don’t worry if it is hard at first! Remember practice makes perfect!

Skill Description Picture

Bridge Hold Place a damp tea towel or jay cloth under your chopping
Chopping board to keep it stable. To chop vegetables into halves or
quarters make a bridge with your fingers over the item.
Place your thumb on one side and other fingers on the
other. Chop through the middle of the “bridge”.

Claw Grip To slice vegetables whilst keeping your fingers away from
Chopping the knife. Use your weak hand to hold the vegetable
steady as you chop. Place vegetable on flattest side. Make
a “claw grip “ as you hold with your fingers tucked in. Slide
back as your continue to chop.

Grating Place your grater on a chopping board. Hold the top han-
dle with your weak hand. Hold the food item in your strong
hand and move the food item from top to bottom of the
grater keeping your fingers away from the grater. Move
slowly to avoid catching your fingers.

Peeling Hold the peeler in your strong hand. If peeling a long item
like a carrot or parsnip hold the top half and peel the
bottom half by moving the peeler downwards away from
your hand. Then turn over and do the top half. If peeling a
round item like an apple, place your thumb on one side
and one finger on the other and rotate around as you peel.

Sautéing Turn the heat up to high on the hob. Add oil to the frying © Jeremy Keith
pan and allow to heat for about 15 seconds. Add your veg-
etable and cook whilst stirring, Turn down the heat if it
beings to stick or burn. Different vegetables will take
different times to cook.
 Tasting From the Garden:
Workshop Hob Needed?

Give students a variety of fresh foods to explore using all of their senses following the steps below. Allow them to discuss
the food based on each sense using descriptive words. Aim to build their vocabulary and avoid words like “nice” or
“horrible”. Note these words beside the corresponding sense on the activity sheet on the next page or on scrap paper.

This session is a great way to begin cooking in the classroom as it encourages students to try foods they may be unfamiliar
with. It is also a good opportunity to try some basic skills like chopping or peeling before you being working on a recipe.

Take time to allow students to explore how each food item looks, feels, smells, tastes and sounds.

Foods to try: Onions, garlic, lemon, lime, strawberry, apple, carrots, mint, basil, coriander, thyme or any other herbs.
If possible have a selection of foods from the school garden. Supplement with fresh, shop bought produce if needed. Aim
for foods which represent different flavours, textures etc.

Sight: Place the food items one at a time on each group’s/student’s table and allow them time to come up with and write down
words to describe how it looks. Prompt language such as colour, shape, visible textures etc. Ask if they make any assumptions
about how it tastes, feels etc.

Possible extension: Allow each student to choose one item to draw/paint etc.

Touch: Allow students to touch the object and describe how it feels. Write down words that come to mind. Does it feel as they
expected?

Possible extension: Try it blindfolded. Can they identify the object? Does it change the descriptive words used?

Smell: Chop the food items into smaller chunks. Have the students smell each food item and discuss what they notice. Do any
students connect the smell with a sense of taste?

Taste: Carefully chew and taste each different item. Describe how it tastes. Is it what was expected? What connections can be
made with the previous senses discovered?

Possible extension: Try chewing carefully with your nose pinched for 15 seconds, then release your nose. Is there a difference in
the flavours when your nose is blocked/unblocked?

Sound: Try another bite and this time focus on how it sounds when chewing or eating. Is it loud or quiet? How does this connect
with the textures?

After you have completed each sense exploration put all the descriptive words from different student’s sheets together on
the board and discuss how they found the exercise, what foods surprised them etc.
 Tasting Workshop Food Name:
Activity Sheet Student Name(s):

Write in the words you would use to describe the food you are examining based on each of your senses beside the correct symbol
 Radish Bruschetta Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Radishes& Herbs No Slice (per student)
Crusty Bread
Instructions 2
1: Radishes
Peel the garlic and then cut in half. Rub over each slice
of bread. 1
Tomato
2:
1 Dessert spoon
Wash your radishes and remove green leaves. Thinly Honey
slice the radishes. Roughly chop your herbs. Place in
bowl. 2 cloves
Garlic
3.
1 handful
Cut up your tomatoes into small pieces using bridge Parsley, thyme and chives
hold chopping technique. Mix with radishes in bowl.
Pinch
4. Salt and Pepper
Stir in the honey, salt and pepper and mix well.

5.
Spoon this mixture over the slices of bread and enjoy!

You will need

Chopping Board
Chopping Knife
Mixing Bowl
Dessert spoon
Wooden or mixing spoon

Cooking Skills Needed

Steps 1&2: Claw Grip Chopping
7
Step 3: Bridge Hold
Strawberry Salad Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Strawberries, No 2 Handfuls
Herbs and Lettuce Strawberries

Sprig
Parsley, Oregano, Mint
Instructions 1
1: Clove of garlic
Peel and remove skin of carrot. Peel carrot into strips
and place in large bowl. 1
Carrot
2:
Wash the strawberries, herbs, spring onions and lettuce. 2
Chop the strawberries and spring onions thinly. Tear or Spring Onions
chop the herbs and lettuce into strips. Add to the bowl
with carrots and mix together. Large Handful
Lettuce Leaves
3. Squeeze
Cut the lemon in half and squeeze 2 Dessert Spoons of Lemon juice
the juice into a bowl or jug. Add the soy sauce, sesame
oil and honey. Mix together. 2 Dessert Spoons
Soya Sauce
4. 2 Dessert Spoons
Peel and crush or slice the garlic. Add to the sauce. Pour Sesame Oil
mixture over salad and toss together. Enjoy!
2 Dessert Spoons
Honey
You will need
Chopping Board
Chopping Knife
Peeler
1 large bowl and one small bowl or jug
Desert Spoon
Garlic Crusher
Fork and Serving container per student

Cooking Skills Needed

Step 1: Peeling
8
Steps 2: Claw Grip Chopping
Step 3: Bridge Hold Chop
 Rice Paper Rolls Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Lettuce Yes or Kettle 50g
Carrots and Herbs Thin, rice noodles

8
Lettuce Leaves
Instructions
1: 1 bunch
Soak the rice noodles for 15 minutes in a pot of water Mint
that has been boiled using the hob or kettle. You do not
need to keep the pot on the hob. Drain and set aside. 1 bunch
Coriander
2.
Wash and chop the mint and coriander. Peel the carrots 2
into strips (discard skin). Shred the lettuce into pieces. Medium carrots

3. 5
Mix the soy sauce, sesame oil, honey and crushed garlic Rice paper rolls
in a small bowl or container.
4. 2 Dessert Spoons
Heat water in a kettle or hob. Pour into bowl. Dip rice Soya sauce
paper into water for 10-15 seconds moving it around
until it is soft all over then place on a tea towel to dry. 3 tsp
5. Sesame Oil
Place one roll on a chopping board and add some
lettuce, carrots, mint, coriander and rice noodles. 1 tsp
Honey
6.
Lift one edge of the roll over the filling and press down, 1
then roll up tight into a sausage shape! Dip your rolls in- Clove of garlic
to the sauce and enjoy!
Notes
• These quantities are based on
You will need working in groups however you
Chopping Board and Chopping Knife could carry step 1 as a class.
2 bowls • In addition to the cooking kit pro-
vided by Green Schools each
Pot and hob or kettle group will also need a tea towel
Tea Towel and an additional bowl or small
container
Mixing spoon, teaspoon and tablespoon
Garlic crusher

Cooking Skills Needed

Step 1: Hob Use (optional) 9
Step 2:Peeling and Claw grip chopping
 Herb Dip for Carrots Click here to add a photo.

and Radish Pops

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From the Garden: Hob Needed? Ingredients

Carrots and Herbs No 2-3
Carrots

4 (one per student in group)

Instructions Radishes

1: Handful
Wash, peel and chop the carrots into sticks. Chives, Parsley and Mint

2: 1
Wash the radishes and chop off green tops. Insert one Small clove of garlic
cocktail stick into each radish.
300ml
Natural Yogurt
3.
Wash and roughly chop your herbs. Peel and crush Zest of 1
your garlic. Add herbs and garlic to mixing bowl. Lemon

Pinch
4. Salt and Pepper
Grate the zest of the lemon into the mixing bowl.

5.
Add the yogurt, salt and pepper to bowl and mix well.

6.
Dip your carrot sticks and radishes into the dip and en-
joy!

You will need (per group)

Chopping Board and Chopping Knife
Mixing Bowl
Grater
Dessert Spoon
Measuring jug (can use container with hand blender)
Cocktail Sticks
Cooking Skills Needed 10
Step 1: Peeling and Claw Grip. Steps 2 & 3: Claw Grip
Step 4: Grating
Chard and Apple Salad Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Chard No 6-7
Chard Leaves
Spring Onions
4
Spring Onions
Instructions
2
1: Stalks of Celery
Wash the chard leaves, spring onions and celery.
1
2: Apple
Thinly slice the chard stalks, spring onions and celery.
Place in bowl. Tear the chard leaves into strips and add. Handful
Raisins or cranberries
3.
Cut the apple and feta into small pieces and add. Mix 25g
Feta Cheese (optional)
together.
3 Dessert Spoons
5. Olive OIl
Mix the olive oil and honey together in a cup or small
bowl. Cut the lemon in half and squeeze in one Dessert 1
Spoon of juice. Lemon

2 Dessert Spoons
6. Honey
Add the dressing and raisins/cranberries. Mix the salad
together. Divide into bowls/lunch boxes to serve.

You will need

Chopping Board
Chopping Knife
1 large bowl and one small bowl/jug or cup
Dessert Spoon
Wooden or mixing spoon
Serving container and fork per student

Cooking Skills Needed

Step 2: Claw Grip Chopping 11
Step 3 and 5: Bridge Chopping
 Shakshuka Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Spinach Yes 2 large handfuls
Spring Onions Spinach

6
Spring Onions
Instructions
1: 1
Wash the spring onions, spinach, peppers and coriander. Red and 1 Yellow Pepper

2. 1 tin
Thinly slice the spring onions and peppers. Crush the Tomatoes
garlic. 2 cloves
Garlic
3.
Heat the oil in a frying pan. Add the peppers, spring on- 1 bunch
ions, salt and pepper and sauté for 2-3 minutes. Add the Coriander (optional)
garlic, spinach and tin of tomatoes.
4
4. Eggs
Cook for about 10 minutes. Stir occasionally as the mix-
ture bubbles. 2 Dessert Spoons
Olive Oil
5.
Make a little well in the mixture and crack an egg in. Re- Pinch
peat for each egg. Cook without stirring for 7-8 minutes. Salt and Pepper
Rip up and add the coriander.
6. Handful
Grated cheese (optional topping)
Serve warm. You can top with cheese or natural yogurt.
100ml
Natural yogurt (optional topping)
You will need
Notes
Chopping Board
• These quantities are based on
Chopping Knife
preparing enough for a tasting
Frying pan portion for each student in the
class
Wooden and Dessert spoon
Bowls and spoons or forks to serve • We would advise sharing the
vegetables out amongst groups to
Grater prepare and then allowing groups
to take turns carrying out steps 3
Cooking Skills Needed to 5 working with the hob.
Step 2: Claw Grip chopping 12
Step 3: Hob use and sautéing. Step 6: Grating (optional)
 Strawberry Jam
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From the Garden: Hob Needed? Ingredients

Strawberries Yes 250g
Strawberries
Instructions 250g
Caster Sugar
1:
Wash the strawberries and then dry carefully with kitchen
paper. Try not to use when still wet. 1
Lemon
2:
Cut off the stems and cut any large strawberries in
half. Mix in a bowl with the sugar so all the strawberries are
covered.
Note
If you do not eat all the jam straight
3. away then you will need a jar or other
Cut the lemon in half and squeeze the juice from one half sealable container to store. This is not
into a pan. Add the strawberries. included with our cooking kit.

4.
Cook the strawberries on a low heat until all the sugar has
dissolved and none can be felt when stirring. Turn the heat
up to high and allow mixture to boil for 10 minutes.

5.
Check if the jam is ready by putting a teaspoon full on a
cold plate. Wait 30 seconds and dip your finger in. If it
makes a wrinkle and holds steady it is ready. If the jam fills
in the hole your finger made return to heat and boil for 2
more minutes then test again.

You will need

Chopping Board and Chopping Knife
Weighing Scales
Mixing Bowl
Wooden spoon
Pot with lid
Plate or saucer

Cooking Skills Needed 13

Steps 2 and 3: Bridge Hold Chopping.
Step 4: Hob Use
 Patatas Bravas Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Potatoes, Onion Yes 4
Medium sized potatoes

Instructions 1
Onion
1:
Wash and peel the potatoes. Place in a pot and cover with 2
water. Bring to the boil and cook for 15 mins with lid on. Cloves of garlic
Drain the water and set potatoes on kitchen paper to cool.
400g
2. Tin of tomatoes
Thinly slice the onion and the garlic (or crush).
4 Dessert Spoons
3. Olive Oil
Heat 2 Dessert Spoons of olive oil in the pot. Add the
chopped onions. Sauté for 5 minutes until onions turn 1 tsp
translucent (see through). Then add the garlic, paprika, Paprika
honey, thyme and salt. Cook for 1 minute. Add the toma-
toes and simmer for 5-10 minutes while stirring on medi- 1 tsp
um heat until it thickens. Take off hob but keep lid on pot Paprika
to keep warm.
Few sprigs
4. Thyme and Rosemary
Once the potatoes have cooled, chop into bite sized
chunks. Heat 2 Dessert Spoons of olive oil on frying pan. Pinch
Add the potatoes. Cook for about 5 minutes until golden Salt and Pepper
brown. Add rosemary ,salt and pepper. Divide into serving
dishes. Note: These quantities are for a class of
25-30 to have a tasting portion. If work-
5. ing in groups, divide ingredients up to
Use hand blender to blitz sauce in the pot until it becomes prepare before bringing to hob. Give
smooth. Pour sauce over potatoes. Enjoy! each group a chance cooking on hob if
possible.

You will need

Chopping Board and Chopping Knife
Frying Pan and Pot with lid.
Garlic crusher
Wooden Spoon
Peeler
Hand blender

Cooking Skills Needed 14

Step 1: Peeling, Bridge Hold Chopping
Step 2: Claw Grip Chopping. Steps 3&4: Hob Use
Egg Fried Rice with Carrots Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Carrots, Peas Yes Note: These quantities are for a group of
Spring Onions 4-6 to have a portion. You may wish to
combine all groups ingredients together
when cooking on hob.
Instructions
1: 1 large
Weigh out your rice. Boil water in a pan and add the rice. Carrot
Turn down the heat and cook for 15 mins (or follow in-
structions on pack). Drain and set aside to cool. 4
Spring Onions
2.
Wash the spring onions and carrots. Remove the peas 200g
from the pods. Basmati rice

3. 1 clove
Thinly slice the spring onions. Peel the carrots and thinly Garlic
slice or grate. Crush the garlic.
1 bunch
4. Coriander (optional)
Heat the oil on a frying pan. Add the spring onions, car-
rots, salt, pepper and garlic. Sauté gently for 4-5 mins. 1
Egg
5.
Add the cooked rice and peas to the pan and cook whilst 2 Dessert Spoons
Olive Oil
mixing for 3-4 minutes. Add sprigs coriander (optional).
6. Pinch
Make a well or gap in the middle of the rice and veg and Salt and Pepper
crack the egg in. Allow to cook for a minute then mix to-
gether and cook for another 3 minutes. Serve to stu- 1-2 tsp (per student)
dents and add soya sauce to taste. Soya sauce

Handful
Peas removed from their pods (optional)
You will need
Chopping Board and Knife
Frying pan and pot
Wooden and Dessert spoon
Bowls and spoons or forks to serve
Weighing Scales
Grater and garlic crusher

Cooking Skills Needed 15

Step 2: Claw Grip Chopping and grating (optional)
Step 3: Hob use Step 4: Sautéing
 Boxty Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Potatoes Yes 2
Spring Onions Potatoes

100g
Self raising flour
Instructions
1: 50ml
Peel your potatoes. Grate half of them into a large bowl Milk

2: 2 Dessert Spoons
Place the other half in a pot of boiling water and simmer Olive Oil
on hob for about 15 mins. Remove from heat and mash
Handful
with fork or potato masher. Spring Onions
3.
Thinly slice the spring onions. Pinch
Salt and Pepper
4.
Add the mashed potatoes, flour, spring onions, salt and Note: These quantities are for a group of
pepper to the grated potatoes. Mix well. 4-6 to have a portion. The groups will
need to take turns cooking their mixture
5. on the hob (step 6) however you could
Slowly add the milk in stages and mix until it forms a boil all groups potatoes together in same
thick batter. pot (step 2).

6.
Add the batter in spoonfuls to a frying pan. Cook for
about 3 mins. Flip and repeat on the other side. Enjoy!

You will need

Chopping Board
Chopping Knife, potato peeler, fork or masher
Mixing Bowl and Dessert spoon
Grater
Spatula or fish slice
Frying pan and pot
Weighing scales and measuring jug (can use container
with hand blender)

Cooking Skills Needed 16

Step 1: Peeling and Grating. Step 3: Bear Claw
Step 2 and 6: Hob Use
 Tomato Sauce Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Parsley Yes 2 Dessert Spoons
Oregano Olive Oil

2 handfuls
Parsley and Oregano
Instructions
1: 2
Thinly slice the onions and crush garlic. Cloves of garlic

2: Two 400g
Tin of tomatoes
Heat the oil in a frying pan. Add onion and sauté (stirring
every now and then) until the onion begins to turn trans- 4 Dessert spoons
lucent (see through). Tomato Puree

3. 4 Dessert spoons
Add the garlic to the pan and stir for one minute. Add Honey
the tomatoes, salt, pepper, puree and honey. Allow to
2
bubble for 15 minutes on a low heat. Stir occasionally.
Onions

4. Pinch
Stir in the parsley and oregano. Take off heat. Salt and Pepper

5. Note: This recipe is best prepared as a

When cool place in blender and blitz until it is smooth. class to allow each student a tasting por-
Use to make pizza (page 8) or serve with pasta tion if using for pizza making or serving
with pasta. If working in groups– give
each group responsibility for completing
one step.

You will need

Chopping Board
Chopping Knife
Wooden Spoon
A blender or soup gun
A teaspoon
A frying pan/pot

Cooking Skills Needed 17

Step 1: Bear Claw
Step 2 and 3: Hob Use and Sautéing
 Pizza Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Choose your own Oven optional 1 batch
toppings! Tomato sauce (see recipe on page 14)

450g
Flour
Instructions 7g
1. Fast yeast
Place the flour, yeast and warm water in a bowl and mix
well until it becomes a dough. Place on counter and 300ml
knead into a smooth ball. Warm water

2. 2 Dessert Spoons
Place dough into a lightly oiled bowl. Cover with tea Olive Oil
towel and set aside in a warm spot to allow to rise. The
longer you wait the better! Give it at least 30 mins. 100g
Cheese
3.
Knead again and this time roll into “pizza shape”. Prick Handful
holes in it with a fork. Spread spoonful's of tomato Your choice of topping. Try radishes,
sauce over. spring onion, peppers and herbs

4.
Thinly slice your choice of toppings and sprinkle over
pizza along with grated cheese. Place directly in oven at Alternative.
180 degrees. Cook for 15 minutes. If you don’t have an oven you can use
wraps or even crusty bread as your pizza
base. Simply cover with tomato sauce
and toppings and enjoy!

You will need

Large bowl
Tablespoon and Wooden or Mixing spoon
Fork
Grater
Chopping Board
Chopping Knife
Weighing Scales
Measuring jug (can use container from hand blender)

Cooking Skills Needed 18

Step 2 and 3: Kneading
Step 4: Bear Claw
 French Bean Curry Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

French Beans Yes 300g
Potatoes French Beans

600g
Potatoes
Instructions
1: 3 cloves
Wash your French beans, potatoes and onion. Garlic

2: 1
Onion
Peel your potatoes and chop into small cubes. Thinly
slice your onion. 2 Dessert Spoons
3. Curry Powder
Heat the oil in a frying pan. Add the onion and sauté for
about 5 minutes until translucent. 4 Dessert Spoons
Corn flour
4.
Add the curry powder and garlic and cook on for a cou- 500ml
ple of minutes. Add the corn flour and water and mix Water
together to remove lumps. Add potatoes and cook for
1 can (400ml)
about 10 minutes until potatoes are soft (test with fork). Coconut milk

5. 2 Dessert Spoons
Slice the green beans into bite sized chunks. Add the Olive Oil
green beans and coconut milk to the pan on low heat.
Increase the heat to medium and cook for another 5-10 Note: These quantities are for a class of
minute depending on how crunchy you want the French 25-30 to have a tasting portion. If work-
ing in groups, divide ingredients up to
beans. prepare before bringing to hob

You will need

Chopping Board and Chopping Knife
Measuring jug (can use container from hand blender)
1 large bowl
1 frying pan
Dessert Spoon and one wooden or mixing spoon
Serving container and fork per student

Cooking Skills Needed 19

Step 2: Hob use
Steps 3 and 4: Claw Grip Chopping
 Chard Fajitas Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Chard Yes 25-30 (1 per student)
Spring Onions Large Swiss or Rainbow Chard Leaves

1 tin of both (per class)

Black beans and corn
Instructions
1: 3-4
Slice lime in half and squeeze all juice from one half into Spring Onions
bowl. Add the honey, cumin and 2 Dessert Spoons of ol-
ive oil and mix well. 1
Red or Yellow Pepper
2:
Wash and thinly slice the peppers and spring onions. Juice of 1
Lime
3. 2 Dessert Spoons
Heat 3 Dessert Spoons of olive oil in the frying pan. Add Honey
the peppers, spring onions, black beans, corn, salt and
pepper and cook for about 5 minutes. 1 tsp
Cumin
4.
Remove from heat and add to the mixing bowl with the Pinch
dressing. Place a spoonful of the veggie mix onto each Salt and Pepper
chard leaf.
5 Dessert Spoons
5. Olive Oil
Add a sprinkle of grated cheese or natural yogurt if de-
sired. Fold like a burrito and enjoy! Sprinkle per student
Grated cheese (optional)

1 Dessert Spoon per student

You will need Natural Yogurt (optionatl)
Chopping Board
Chopping Knife
Note: These quantities are per group of 4
1 large bowl to 5 unless otherwise stated above. Com-
1 frying pan bine all groups ingredients together
when cooking on hob (step 3). You can
Dessert Spoon then divide cooking mixture back be-
tween groups for steps 4 and 5.
Wooden spoon
Grater

Cooking Skills Needed 20

Step 2: Claw Grip Chopping
Step 3: Hob Use and Sautéing. Step 5: Grating (optional)
Peas, Mint and Feta Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Peas and Herbs Yes 250g
Peas out of pods

Handful
Parsley and Mint
Instructions
20ml
1: Olive Oil
Pop your peas into a pot of boiling water for about 4
minutes then drain carefully. Place in mixing bowl.
30g
Feta
2:
Cut the lemon in half and squeeze the juice into the Juice of 1
hand blender container. Lemon

Pinch
3. Salt and Pepper
Add the herbs, olive oil, salt and pepper to the container
and blitz with blender. Note: These recipe is best prepared as a
class. It will prepare enough for a tasting
portion per student in a class of about
4. 25. You can try to give several students
Pour the blended mixture in with the peas. Crumble over an opportunity to help carry out differ-
the feta. Mix together and enjoy! ent steps.

You will need

Chopping Board
Chopping Knife
Mixing Bowl
Grater
Spoon
Pot with lid
Weighing Scales

Cooking Skills Needed

Step 1: Hob use 21
Step 2: Claw Grip Chopping
Step 3: Blending
 Rainbow Wraps Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Spinach/Lettuce No Large Handful
Carrots Spinach or Lettuce

2
Carrots
Instructions
1: 2
Thinly slice the garlic or use a crusher. Grate the lemon Red or Yellow Peppers
zest and add to liquidizer.
30g
2: Feta
Drain the tin of chickpeas and add along with the tahini,
4-5
salt and pepper to the liquidizer. Blend all ingredients Wraps (1 per student or 1 between 2)
together to make humus.
3. 1 tin
Wash the spinach/lettuce, carrots and peppers. Shred Chickpeas
the leaves.
1
Lemon
4.
Peel the carrots and grate. Thinly slice the peppers. 2
Cloves of garlic
5.
For each wrap– spread some humus over the wrap so it 2 Dessert Spoons
is completely covered. Tahini
6.
Add some spinach, peppers and carrots. Then sprinkle Pinch
with crumbled feta. Roll up wrap and enjoy! Salt and Pepper

Note: These quantities are per group of

You will need about 5 students. However, the humus
Chopping Board ingredients will make enough for about
10 students so you can combine groups
Chopping Knife for the steps 1 and 2 if you wish.
Grater
Dessert Spoon
Hand blender
Peeler

Cooking Skills Needed

Step 1: Claw Grip Chopping and Grating 22
Step 2: Using food blender
Step 4: Peeling, Grating and Claw Grip Chopping
 Pea Shoot Salad Click here to add a photo.
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From the Garden: Hob Needed? Ingredients

Peas and Herbs No 100g
Pea Shoots

2 handfuls
Instructions Peas removed from pods
1:
Wash the pea shoots and radishes. Remove the peas Small bunch
from the pods. Mint

2: 50g
Thinly slice the radishes and mozzarella. Add to a bowl Mozzarella Cheese
with the peas and pea shoots.
4 Dessert Spoons
3. Olive Oil
Crush the garlic and add to the bowl.
5
4. Radishes
Cut the lemon in half and squeeze one and a half dessert
spoons into a small bowl/container. 1.5 Dessert Spoons
Lemon juice
5.
Add the olive oil, honey, mustard, salt and pepper to the 1 Tea Spoons
lemon juice and mix well. Then pour dressing over salad Honey
and toss together.
1 Tea Spoon
Mustard (any kind)
You will need Pinch
Chopping Board Salt and Pepper
Chopping Knife
Large Bowl and small bowl or container
Garlic Crusher
Dessert Spoon
Tea spoon
Serving container per student
Fork per student

Cooking Skills Needed

Step 2: Claw Grip Chopping 23
Step 4: Bridge Hold Chopping
Oven Roasted Vegetables
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From the Garden: Hob Needed? Ingredients

Potatoes, Carrots No, but oven 3
and Herbs needed Potatoes

4
Carrots
Instructions
1: Optional
Wash the potatoes, carrots and herbs. Preheat oven to Choose other veg like onions, tomatoes,
leeks etc to add
180 degrees.

2: Small bunch
Rosemary
Chop the potatoes in half using Bridge Hold Technique
and then slice into smaller wedges or chips. Small bunch
3. Thyme
Peel the carrots, remove the top and tail (bottom part)
and chop into wedge type shapes. They should be rough- 3 Dessert Spoons
ly the same size. Olive Oil

4. Pinch
Put carrots on one baking tray and potatoes (along with Salt and Pepper
any other optional veg) on another. Add olive oil, pinch
Note: These quantities are per group of
of salt and pepper and scatter herbs over each. Stir well. about 5 students. However, you may
5. wish to combine several groups vegeta-
bles on the same trays for steps 4 and 5
Cook carrots in oven for 35-40 mins (check with fork if
sort) and potatoes for 25-30 mins. Remove from oven
halfway through to stir.

You will need

Chopping Board
Chopping Knife
Baking Tray per group (not part of cooking kit)
Dessert spoon and fork
Peeler

Cooking Skills Needed

Step 2: Bridge Hold and Claw Grip Chopping
24
Step 3: Peeling and Claw Grip Chopping
 Cooking Kit
The following items are included in our Green Schools Kit

Item Quantity Picture

Storage Box with lid 1

Wooden Spoons 2

Box Grater 6

Potato Peelers 6

Large Bowls 8

Garlic Presses 6

Chopping Boards 30

Scissors 6
 Cooking Kit
The following items are included in our Green Schools Kit

Item Quantity Picture

Dessert spoons 6
Tea Spoons and Forks 32

Frying Pan 1

Pot with lid 1

Hot Plate 1

Vegetable Knives 6

Hand Blender with Measur- 1

ing Cup (note this can be
used for measuring liquids)

The following items are not included in the kit but we recommend you bring in when cooking:
• Tea towel per group to place under chopping board to avoid slippage
• A serving plate/empty lunch box for each student to eat a portion of the prepared recipe.
• Clean up equipment and aprons if desired.
• There are one or two recipes which require an additional piece of equipment. These are
highlighted in orange in the equipment list on the recipe.
 Tips and
Advice
Photo Credit: Paul Sherwood

We hope that cooking in schools will encourage student’s to try the vegetables they have grown
and increase their confidence in their ability to master simple cooking skills and prepare simple
dishes. Read through our guidance below for some advice to help cooking sessions run smoothly.

Cooking in the Classroom

Ingredients: Always check for any allergies or intolerances before you begin. If possible, use vegetables
you have grown in the garden. However, if the crop is not ready or there is not enough you can top up
with shop bought ingredients. You can choose to add or substitute vegetables you do have in the garden,
especially herbs. Consider keeping core ingredients like olive oil, salt and pepper with the kit box or some-
where accessible to all classes in the school. Use discretion and allow students to season or flavour to their
taste.

Before the session: Read the recipe carefully a few days before to check if there is any extra equipment
needed. Equipment not provided in cooking kit is highlighted in orange in recipes. Wait until just before
the session to pick any vegetables or herbs you are using from the garden.

Group Work: It is advised that you cook in groups of 3-5. Consider assigning one student per group to car-
ry out each step. Alternative after each step. This may be easier than giving each student a turn trying
each step unless you have small groups or a very simple recipe. Decide this before you start.

Cooking Tips:
• When using a chopping board place a damp tea towel underneath. This will keep it steady.
• Students should always be closely supervised when using knives. Practice using knives and peelers be-
fore you attempt a recipe. Choose a safe place like a lunch box for students to put down knives and
peelers when they are not using them. They should not be left on chopping boards.
• Students should always be supervised closely when using hob. There should only be a small group of
people working with the hob at a time. Do not crowd around. Ensure everyone knows how to turn it
on and off. When using frying pan, heat with oil on hight heat for about 10-15 seconds before adding
vegetables. Turn down heat if food is sticking or burning.

Food Waste: Aim to produce as little waste as possible when cooking. Offer leftovers to another class,
staff room or a student to bring home. Vegetable peelings, cores and seeds can be composted or put in
brown bin.